CorkBilly Food & Drink with Stonewell Cider, Trigon Hotels, Wines of the World, Mahers Coffee, O'Tuama Tours

CorkBilly Food & Drink

with Stonewell Cider, Trigon Hotels, Wines of the World, Mahers Coffee, O'Tuama Tours

Daniel Emerson (left) and Tony Varian.

Stonewell Cider to aid Irish Bee Conservation Project

Starting this summer, when you buy a bottle of Stonewell Cider, Stonewell will make a donation to the Irish Bee Conservation Project (IBCP).

These funds will go towards the general activities of the organisation, including the creation of pollinator trails, the construction of bee lodges and raising awareness of the plight of the Irish Bee species.

The Irish Bee Conservation Project, an Irish volunteer run organisation that works to protect Honey Bees, Bumble Bees & solitary bees, has teamed up with Stonewell Cider to help them increase the survival of all species of native Irish bees through research, ecology support and biodiversity protection.

Stonewell, a craft cider producer in Cork, uses only fresh apple juice to produce its ciders. The apples used for that juice would not grow without bees and pollination. Bees therefore are vital to Stonewell’s very existence.

“Without pollinators there would be no apples and without apples there would be no Stonewell. Supporting such a vital part of our supply chain makes so much sense. The Irish Bee Conservation Project takes an open and encompassing approach to all pollinators and that chimed with what we try and do at Stonewell. We hope with this initiative to give back in some small way to the ecosystem which provides our primary ingredient of apples” stated Daniel Emerson, Founder and Cider Maker at Stonewell.

“A third of our food relies on pollinators like bees, there are 99 Irish bee species, of which unfortunately 53 are in decline and a further 3 that are extinct. We feel passionately that people need to be made aware of declining Irish bee numbers and shown they can assist in turning the situation around. To achieve this, we provide information to communities regarding bee habitat requirements and to increase the survival of all species of native Irish bees through research, ecology support, education and biodiversity protection. In addition to our volunteers and other fund-raising activities, Stonewell Cider’s support will contribute towards our goals” said Tony Varian, Chairperson of the IBCP

Both organisations are excited about the mutually beneficial aspects of this partnership and hope that it will lead to a reversal of fortunes for the Irish bee population and also increase awareness of its importance.

 

www.stonewellcider.com

www.ibcp.ie

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TRIGON HOTELS SHORTLISTED FOR HEALTH AND SAFETY AWARD

 

The MET Bar.

Trigon Hotels has been shortlisted at the Health and Safety Excellence Awards 2021. The Cork-based group is a contender in the Hotel and Leisure category. 

 

It’s the second year of the awards which are judged by an independent panel of experts drawn from the industry and academia. The winners will be revealed on Thursday, July 29th during a live digital broadcast hosted by comedian, writer and broadcaster Colm O’Regan. 

 

Kathleen Linehan, Strategic Director of Human Resources at Trigon Hotels said: “It’s a tremendous achievement to be shortlisted in this category. We’re delighted to be one of five companies in the hotel and leisure sector chosen to go forward to the finals. It’s recognition of the Health & Safety & Wellbeing practices that we have implemented across all our hotels. Protecting our guests and team members is our top priority and involves a massive team effort. In particular, I want to extend a huge well done to the Health & Safety Officer at Trigon Hotels, Anne Conway and the HR team for all their work on this.”

 

Trigon Hotels operates The Metropole Hotel Cork, The Cork International Hotel and the Cork Airport Hotel. Across the three hotels there are 334 guest rooms in Cork.

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Competition News News From Wines Of The World

Did you know that we are running a competition this month to celebrate the month of June?

You can be in with the chance to win a picnic basket with Graham Norton...

A picnic basket with a full outdoor dining set for a group of 4 along with Graham Norton wines!

The full range of Graham Norton Wines- GN Frizzante Prosecco, GN Frizzante Rose, GN awarding winning Sauvignon Blanc, Rose and Shiraz.

5 delicious wines!

All you have to do is place an order over the month of June – any order, any wine to any amount and your name will be put into a raffle to win,

The more times your order, the more times your name is entered into the draw.

 

Place your order today for any selection of our wines or pre mixed cases and be in with the chance to win.

 

Good Luck! Enter here

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Hurry! Fathers Day Sale at Mahers Coffee

What more could your Dad ask for than the tantalising aroma of freshly ground coffee & an invigorating caffeine boost this Father's Day?

Enjoy 10% Off Our Entire Father's Day Collection, Use Code FATHERSDAY At Checkout!

Order before 2:00 pm Thursday 17th of June to ensure delivery in time for Father's Day.

Shop now: https://maherspurecoffee.ie/collections/fathers-day-2021

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O'Tuama Tours

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A Quart of Ale± #56 Another session on the craft journey with Lager, Pale and Dark Ale and Stout.

A Quart of Ale± #56

Another session on the craft journey. 

O’Hara’s Nitro Stout 4.3%, 440ml can Bradleys

Great visuals with this one. After the sound effects of the widget, you pour, at the 45 degrees of course and slowly, and then it clears, upwards, from a muddled mess to a shiny black mass with a steady and creamy head. The roasted aromas confirm the familiar feeling. Am I back in the bar or what? The magic continues on the palate, full bodied and impressively smooth and all the while that superb roast flavour, a hint or two of smoke there too. And then that traditional dry finish. 

Like the few words on the label: Chill Pull Pour Pause Enjoy. Pretty accurate! By the way, we finished (rather than started with this beauty!)

So what’s this nitro? Nitrogenation was used in stouts to approximate the smooth carbonation typical of cask conditioned ales and has become the norm for kegged Irish stout, giving a smooth creamy texture to the head.

And stout itself? While the term stout is reputed to have been applied to higher abv porters in Britain, it is said that the “stout” style that evolved in Ireland originates from the use of heavily roast malts introduced in Irish breweries after the famine in hardened economic times. While not strong in terms of abv the stronger roast flavoured malts lends a more robust flavour to the style giving a dry finish – hence the term Dry Irish Stout.

Geek Bits 

Plato °

10.75°

IBU

36 

Fermentation

Top fermentation

Availability

 (nitrogenated), Keg 50cl and 33cl, occasional 41L cask Can 44cl

Serving Temperature

6-10°C.  

Food Pairing

Excellent with seafood particularly shellfish and smoked salmon. Also pairs well with strong flavoured cheeses and dry cured meats such as Parma ham.

Glass

O’Hara’s tulip glass

Brú Lager 4.2%, 330ml can Bradleys

Very clear light gold colour.  Aromas are malty and on the palate it is the malt that comes through more than the hops (their website describes it as their love song to malt). It’s a light and refreshing lager, certainly more for recreation than meditation, more for a multi-person session than a solo hour. Enjoyable.

Details:

Hops: Tradition

Malts: Lager, Carapils, Munich, Crystal

They say: You can find BRÚ beers on the shelf or at the bar across Ireland in many pubs and restaurants and in your local independent off licence. We’re also stocked nationwide in some of Ireland’s finest retailers.

Lineman Electric Avenue #2 Extra Pale Ale 5.3%, 440ml can Bradleys

Treat this one fairly roughly at the start and you are rewarded with a big white head, with a bit of staying power. Colour is an almost totally clear light gold with many fountains of bubbles finding their way upwards. Take a sniff over that slowly shrinking head and you get the freshness of the hops. Dip your finger into the foam and you get a hint of what’s to come, a bit of bitter orange, as if you’d eaten a piece of the peel. That orange is still there on the palate but now there is a balance, a crisp and refreshing harmony all the way through to the finish. The label promises a bright crisp Pale Ale designed to let those delicious hops sing. I reckon they got it spot-on. By the way, after all that smelling and tasting, the head is still there but barely half a finger’s worth - no matter.

This March issue is the second in the Electric Avenue series which uses the freshest hop combinations on a base beer that allow them to shine. Hops used here are Talus and Hallertau Blanc. Talus is a new proprietary hop from the USA. 

They say: Hallertau Blanc has been a firm favourite here at the brewery but we hadn't got our hands on Talus before now. It didn't disappoint. We think this is a great pairing.

A relatively simple beer. Simply superb.

Their story: Lineman had been a long-planned project of founder/owner/brewer Mark Lucey. Having been obsessed with beer and heavily involved in homebrewing for all his adult life, it was always an ambition to open a brewery or have a commercial brewing project that would allow him to produce a diverse range of beer: Stouts, Belgians styles, IPAs and Mixed Fermentations.

It soon became a proper husband and wife team when Vivienne joined shortly before the first beers were released. Being a graphic designer with lots of commercial experience she was able to bring the look for Lineman together just in time for their beers to be released. Vivienne produces all the artwork and looks after the marketing side of things.

West Kerry “Cúl Dorcha” Dark Ale 5.0%, 500ml bottle Bradleys 

The name Cúl Dorcha comes from a local shore and means dark back (probably no lightbulb out the back). Dark red is the colour of this Kerry beer with its soft white head that reduces soon enough.

All’s dark then. Roasted malts on the nose, hints of smoke. The malt runs deep, caramel, chocolate, smoky peat; complex palate also has a sourish aspect and slightly bitter too towards the finish.

It is indeed a distinctive beer as we’ve come to expect from West Kerry where sculptor Adrienne is also the owner and brewer at Tig Bhric, the public house where the West Kerry brewery is based.

They say: Cúl Dorcha is a dark ale, with a deep maltiness that includes hints of dark chocolate. Hopped with English hops for an easy-drinking beer with a slight spice note to the finish.

Taste of the Week. Ballymaloe Cider.

Taste of the Week. 

Ballymaloe Cider.
 

Ballymaloe Cider 2020, 5.2%, available at Ballymaloe

Did you know that cider is made in Ballymaloe? It's a beauty, delicious and refreshing with unique flavours,  and our Taste of the Week.  I got mine recently at the Saturday afternoon pop-up wine shop at the Grainstore in Ballymaloe; opens at 2.00pm. Lots of wine of course and also the Ballymaloe Garden Gin.

They make the cider with apples grown on the farm, including Dabinett, Crimson Bromley, Santana, Topas, Delles Bell and Dellinquo. Other old varieties are grown across the farm, in the walled garden, and beside the aptly named Orchard Cottage. This is an unusual blend of apples that gives the cider its rich and refreshing flavour.

Superb Dining in “Garden Restaurant” at Liss Ard Estate

Superb Dining in “Garden Restaurant”

 at Liss Ard Estate

John Dory

Garden Restaurant at Liss Ard Estate is quite a splendid venue and the food served up by Alex Petit and his team in the bright and high ceilinged L-shaped dining room is top notch. Because of Covid restrictions it is not at full capacity these days but there is still quite a buzz.

Mackerel

We hadn’t been here for a few years and then the meals were based on local produce. And glad to realise, as we read the menu, that the new owners and the new chef have continued on that trail, with top West Cork producers such as Gubbeen, Skeaghanore and Woodcock featured, along with quite a bit of produce from their own walled garden.

Beef starter

Good to see some local beers on the drinks menu even if the only craft beer on draught was the Lagunitas IPA but then the new owners are American, I’m told. I went on to enjoy a bottle of the West Cork Brewery's “The Rapids” Rye IPA and also the Inchydoney Blonde Belgian Style Wit by Clonakilty Brewery.

We had a choice of five starters or Small Plates as they’re called here. The Wild Atlantic Mackerel (with gooseberry jam, pickled radishes, seaweed and Walled Garden potato salad, and dill oil) was eye-catching and palate pleasing. And the West Cork Beef (12 hours braised beef croquette, smoked aubergine yogurt, charred Walled Garden courgette, chimichurri dressing) was another excellent opener. Other starters on the night were Skeaghanore Duck, West Coast Scallops and the vegetarian Walled Garden Offerings.

Pork Belly

They say: “All dishes are inspired by the seasons, harvested from the garden, coupled with the best of local meat, fish & game to bring you the most authentic West Cork flavours. Garden’s ethos combines; supporting small producers, locally sourced ingredients & farm to fork lifestyle.”

And that’s the way it turned out over the enjoyable evening. Five main courses were reduced to four from early in the evening as the Bantry Bay Lamb had sold out. My pick was the Free Range Rosscarbery Pork Belly (Thai spices, roasted turnips, peanut rayu, and fresh apple salsa) a flavoursome and slightly spicy combination and enhanced by a shared side dish of really excellent potatoes.

CL meanwhile was delighted with her Wild Atlantic John Dory. The quality of the fish was certainly respected here by the kitchen and, cooked over charcoal, with Walled Garden beets, dukkha crumb, saffron aioli and on Woodcock smoked mackerel and tomato purée, it proved to be a gem of a dish. West Cork Fillet of Beef and the vegetarian Walled Garden Carrots were other mains available.

There was a hiccup with the service but the faux pas was quickly acknowledged and corrected and indeed, free desserts and coffee were offered. Just room for one dessert though and that was  their own strawberries (white chocolate parfait, caramelised pecan nuts, edible flowers, lemongrass and lime leaf syrup). Smooth and sweet and all’s well that ends well. Other desserts on offer were Dark Chocolate Crèmeux, Walled Garden Rhubarb, Café Gourmand, and West Cork Cheeseboard.

Woodland shortcut back to rooms,
lit up after dinner

After that, we resisted a call to the splendid and comfortable bar and headed off on our 8-minute spotlit walk through the woods to our room at the Lake Lodge. As the name suggests it is at the edge of the lake and has great views over it. It includes six of the estate’s “ 25 oversized guest rooms”. Our room was not one of them; we knew that as it is named “Cozy”. 

Quite a lot of money is being spent at Liss Ard and I’m sure some will find its way to the lodge. If you can’t do without your mobile, this lodge is not for you; the signal is bad, sometimes non existent and the Wi-Fi is not great either, certainly not in Cozy!

The main building, where the restaurant and bar is situated, is quite impressive and here the Wi-fi is fine. You have 163 acres of pristine nature and manicured gardens to explore, a 40 acre private lake to paddle on and it is also home to James Turrell’s renowned Irish Sky Garden.

Breakfast in The Garden

We visited the Sky Garden after breakfast which was taken in the Garden Restaurant. Again, Covid regulations were adhered to, which wasn’t the case in a 5-star hotel in Kerry last summer. There was no buffet but a good mix of cereals and juice and breads was brought to the table on a sharing board and there was a decent choice of cooked dishes to order from.

Weather wasn't the best this June,
so I've pulled out this pic of the lake from Spring 2013 visit.

We were both inclined to go for the pancakes but they were off. Still, I absolutely enjoyed my second choice of Eggs Benedict, perfectly cooked and presented. CL, who picked the Real Beans on Toast (slowly cooked beans in a rich tomato sauce, avocado & tomato salsa, poached West Cork egg, herb oil) was also very well pleased indeed. Other dishes listed included Creamy Porridge, Gubbeen Continental Plate, Union Hall Smoked Kippers and the Full Irish (of course!).

We had visited the Sky Garden eight years back but it still managed to surprise us. After that stroll, we packed the cases, settled up and headed a little deeper into the misty west on the search for Ron D’s Food Truck in Ballydehob!

Swing seat at The Lodge overlooks the lake.

Also on this trip:

Ron D's Food Truck Ballydehob

Visiting the home of Clonakilty Black Pudding

Ron D's Food Truck Brings The Muffuletta From New Orleans To Ballydehob!

 Ron D's Food Truck Brings The Muffuletta

 From New Orleans To Ballydehob!

The Muffuletta

The Muffuletta has landed! It is on the menu of Ron D’s Food Truck every Wednesday in Ballydehob.

Simon and Liz are the American couple behind this wagon of wonderful sandwiches. Liz fills us in on the Muffuletta: “We first had this amazing Sandwich in New Orleans @centralgrocerynola where it was first made by a Sicilian immigrant in the 1900's. If you haven't guessed it, Simon & I love Sandwiches & this one is damn close to being at the top of the list!”

“The bread is our homemade Sesame Sourdough, not traditional, but this is our take on the original. Next are layers of salty cured meats Capicolla & @gubbeen Salami followed by the softer Mortadella. Lots of Provolone cheese & the amazing Giardiniera (also not traditional). It's a delicious pickled vegetable Italian relish that we make. Traditionally it would be just olives but Giardiniera gives the sandwich a real zing. Hope you guys love this classic New Orleans Sandwich as much as we do!!”

We do. It is just an amazing and harmonious concertina of tasty layers, the different types of meat, the relish, the zing of the Giardiniera, the superb bread, the quality, the quantity, a classic that rocks from first bite to last.

And speaking of classics. They do a mean Reuben too: Salt Beef, sauerkraut, Swiss cheese and Russian Dressing (not the mass-produced one!). Another amazing sandwich to make those taste buds stand up on full alert. Because of the drizzle, we had to eat our two, the Muffuletta and the Reuben, in the car. There weren't too many full sentences spoken for quite a while, just lots of oohs and aaahs!

The grilled sandwiches come on their own sourdough and other choices last Wednesday were a Veggie Reuben, The Grilled Cheese and The Vegan Dream. 

It isn’t just big flavour-filled sandwiches though. You can get doughnuts here, if you’re fast. And you need to be faster still to get their potato versions. 

“Donuts for me bring me back to my childhood. Where I'm from in New England or Cape Cod, Massachusetts to be specific, hole in the wall, mom 'n pop donut shops still exist. Mostly all are family owned and are packed full of delicious homemade donuts and usually bad coffee.”

 “The donuts are big and they have funny names like Honey Dip, Cruellers, Old Fashioned, Bear Claws, the list goes on. My first Potato Donut was in Portland, Maine, and it was fluffy, so fluffy, more so then a traditional yeast raised donut and so good. I thought they would be perfect for the truck especially since we are in Ireland the land of potatoes.” 

Looking for something sweet to bring home? How about a Hand Pie? “In America the pie is enjoyed throughout the year, each season showcasing a different delicious pie, my favourite being Rhubarb! So I decided to make a smaller version of my classic pie for the truck. These hand pies are filled with a local rhubarb compote and Irish apples.  These are a perfect treat for after your sandwich or better yet bring it home, warm it up, and enjoy it with your cup of tea! And if you’re feeling fancy, put a scoop of ice cream on top for an amazing dessert!”

Simon and Liz have been in the West Cork area for quite a while now but it all started before when they were in San Francisco. “We were absolutely blown away with all the amazing bread there, especially from @tartinebakery. We were hooked on REAL bread and never looked back. So our focus now is baking sourdough for y'all and turning those loaves into delicious grilled sandwiches. Which we'll be selling from our trailer, Ron D's, in the Ballydehob Community Hall Car Park, Wednesday's from 12:30-3. I will be baking up some sweet treats as well and diving in to my American roots for inspiration.”

So you may be asking who is Ron D. Well the truck is named after Liz’s father, quite a foodie! 

Ron D’s Food Truck  

Parked outside the Community Centre in Ballydehob. Coming from Skibbereen, take the first left after you go over the bridge. Wednesdays from 12:30-3.00pm.

Also on this trip:

Visiting the home of Clonakilty Blackpudding

Garden Restaurant at Lee Ard Estate

ANDREW MOORE APPOINTED GENERAL MANAGER CONRAD DUBLIN

ANDREW MOORE APPOINTED GENERAL MANAGER CONRAD DUBLIN

A seasoned hotelier with a hospitality career spanning more than 20 years, Moore brings a wealth of experience and knowledge to his new role. Andrew is a graduate of GMIT, Galway with a Bachelor of Arts Degree in Hotel & Catering Management.

 

After completing his college training, Andrew began his hotel career at Conrad Dublin. Over the years Andrew has climbed the managerial ladder with Hilton, a multi award-winning hotelier working with some of the most recognised names in the industry in key destinations such as London, Belfast before venturing further afield working at the prestigious Hilton Beijing and the brands flagship Conrad Seoul, as Hotel Manager.

 

Steve Cassidy, managing director UK and Ireland for Hilton, said: “We are thrilled to be welcoming Andrew back to Ireland as General Manager of the iconic Conrad Dublin. He brings rich experience from across the globe and most recently at our fabulous Conrad Seoul. With his drive and passion for hospitality we are excited about the future of the hotel and the amazing team under his leadership.”

 

Born in the USA, Moore grew up in the industry having spent most of his childhood in hotels across the states and Middle East prior to returning to his Foxford, Co. Mayo roots. Andrew is a second-generation Hotelier, so hospitality runs through his veins.

 

Andrew is delighted to be back at Conrad Dublin and has always had a grá for both the property and its location.  With significant investment plans Andrew is eager to make his mark at the hotel, enhancing the luxury experience for guests, supporting the talented hotel team and ensuring the hotel offers a uniquely luxurious Dublin city destination.

 

“Our new owners have committed to a multimillion reinvestment programme and Conrad Dublin is set to undergo a major transformation and expansion, and I cannot wait to oversee this project.  It’s great to be back in Dublin and I’m very excited for our future plans and developments.” said Andrew Moore

 

With any new job, Andrew’s work life is hectic, but he manages to balance it albeit with a toddler to entertain.   A cycling enthusiast, Andrew managed to cycle the length of Korea before departing (a mere 630 KM in three days!), and when things settle down workwise, he’d like to find some spare time to indulge his passion for travel.

press release

 

BALLYMALOE FOODS AGREES DEAL WITH CANADIAN DISTRIBUTOR

 BALLYMALOE FOODS AGREES DEAL WITH CANADIAN DISTRIBUTOR

Ballymaloe's Yasmin and Maxine

Ballymaloe Foods has secured its first major distribution partner in Canada. It means that customers in Canada will soon be able to purchase products such as Ballymaloe Original Relish in stores for the first time. 

The new partnership is with CBF Imports and will see seven products from the Cork-based company on the shelves of small chains and independent food stores across Canada.

Ballymaloe Foods' entry into the Canadian market comes a year after their arrival in Australia with a listing in Coles Supermarket. Its products are now stocked in more than 10 countries worldwide including Germany, Singapore and the United Arab Emirates.

Ireland’s links with Canada date back centuries with fishermen from Cork travelling to Newfoundland in the 1500s. Now millions of Canadians are of Irish descent and tens of thousands of residents are Irish-born.

Maxine Hyde, the General Manager of Ballymaloe Foods says with Canada being a hub for Irish expats it is the perfect next market to bring their products to:

Maxine said: “Increasingly we get messages from people asking if our products are available in Canada and with this partnership, we are excited that we can finally tell people yes. Many Irish people have travelled far and wide with a jar of Ballymaloe Original Relish in their suitcases and without this love for our brand, expanding into export markets wouldn’t be possible, so thank you to all our customers.”

Last year Ballymaloe Foods announced that Ballymaloe Relish would be available to purchase in 120 Coles stores across Australia. Coles is a national full-service supermarket retailer operating more than 800 supermarkets across Australia. Coles has over 100,000 employees and along with Woolworths, accounts for more than 80 percent of the Australian supermarket business.

press release